Prep 30 mins
Cook 1 hr
This Lasagna is nearly fat free. It is also cholesterol free, and by using whole wheat noodles it is extremely healthy and satisfying. Everyone absolutely loves it. I don't tell them it is a vegan lasagna until they are headed for their 3rd helping. To see photos and get more of my vegan recipes see my blog at http://worldwidevegan.blogspot.com TVP is textured vegetable protein. It is highly nutritious, has twice the protein of beef, and it has no fat or cholesterol. It absorbs the flavors of the other ingredients in the recipe while offering the texture and appeal of ground meat. Packaged TVP granules are available in health food stores, grocery stores and online. Tofu comes in many varieties but for this recipe use firm, water packed tofu.
- 1 cup fresh mushrooms, diced
- 1⁄2 onion, finely chopped
- 1 stalk celery, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons water
- 2 (26 ounce) bottles spaghetti sauce
- 1 cup water
- 1⁄2 teaspoon italian seasoning
- 1 teaspoon seasoning salt
- 2⁄3 cup textured vegetable protein (TVP)
- 13 1⁄4 ounces whole wheat lasagna noodles, uncooked
- 8 ounces soy mozzarella cheese
- 4 ounces sliced ripe olives (optional)
- 10 ounces frozen chopped spinach, thawed
- 16 ounces firm tofu, water packed-drained
- 1 teaspoon salt (optional)
- 2 tablespoons nutritional yeast flakes (not brewers years)
- 1 1⁄2 teaspoons oregano
- 1⁄2 teaspoon garlic powder
- 1 teaspoon basil
- 1⁄2 teaspoon ground rosemary
- 1⁄8 teaspoon cayenne pepper
- Preheat the oven to 375 degrees.
- Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning, seasoning salt and TVP granules - set aside.
- Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.
- Pour half of the spaghetti sauce in the bottom of a 11x13-inch, prepared pan. Place a layer of uncooked noodles over the sauce.
- Spread half of the tofu mixture on top of the noodles. Drop by spoonfulls and then spread it evenly. Sprinkle 1/2 of the soy cheese blend on top of tofu mixture.
- Cover with another layer of noodles. Spread the remaining tofu mixture over the noodles as before. Sprinkle remaining soy cheese on top of tofu mixture. Top with a final layer of noodles.
- Pour on the remaining tomato sauce and spread evenly. If desired sprinkle sliced olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. The noodles will bubble up making the top look uneven when done. Allow to cool for 15 minutes before cutting.
- This dish freezes very well.
- TVP can be found in most grocery stores where the "Bob's Red Mill" organic foods are sold; or you can purchase it online.
I am giving this one star due to the poor - missing - instructions. I have never rated a recipe poorly before, but am so aggravated - being in the middle of the recipe at the moment - that it's getting only 1 star. My issues: 1. Ingredients lists 1 cup water. Instructions never make reference to this. Assume I add it when adding the TVP? 2. Instruction #4 refers to a 'prepared pan' - assume this means sprayed with Pam??? 3. Instruction #5 says to 'sprinkle half the soy cheese blend...' - there is no instruction regarding the soy mozzarella. I am assuming it's to be grated, but what's this about a 'blend'??? Is it supposed to be mixed with something that the ingredients list doesn't include? 4. I just went to your website to check this recipe's instructions there. Very different, hmm? That version lists only a half cup of TVP (vs this recipe's 2/3 cup) and says to soak it in 1 cup of hot water. It has only 1/2 tsp salt vs this one's 1 tsp. That version lists a mixture of soy mozz and parm, this one only lists soy mozz. Your site's instructions say to add the soaked TVP to the cooked veg - seems like soaking is kind of a critical step here? I am hoping this recipe comes out ok since the soy mozz cost $8 alone. I will be avoiding any recipes from this chef in the future.